Smoked Salmon Club Sandwiches
A great blend of flavors from Fine Cooking. Makes 4 sandwiches.
6 Tbs. mayonnaise
1 canned chipotle chile en adobo, minced
2 tsp. Worcestershire sauce
12 slices thin-sliced white sandwich bread, toasted
8 oz. thinly sliced cold-smoked salmon
2 medium ripe avocados, halved, pitted, peeled, and thinly sliced
8 small lettuce leaves
1 large ripe tomato, thinly sliced
Mix the mayonnaise, chipotle, and Worcestershire sauce in a small bowl. Spread one side of each piece of toast with the chipotle mayonnaise.
Distribute half of the salmon and half of the avocado slices among four pieces of toast. Top with the lettuce and 4 more pieces of toast.
Distribute the remaining salmon and avocado among the four sandwiches. Top with the tomato, then the remaining toast. Cut each sandwich into halves or quarters and serve.